Caesar Salad Scones

Makes 6

1 cup flour

1 tablespoon sugar

1 ½ teaspoons baking powder

½ teaspoon salt

1 cup shredded parm (5 oz)

½ stick butter frozen + grated

½  cup croutons (optional)

1 tablespoon parsley chopped 

2 ea yolks (save the whites to brush on top just before baking)

⅓ cup caesar salad dressing

OR

(in place of bottled dressing)

2 Tablespoons lemon juice. [poiuytrewq 

2 Tablespoons vegetable oil

1 ½ teaspoons dijon mustard

1 ½ teaspoons Worcestershire

½ teaspoon minced garlic 

⅛ teaspoon black pepper

+anchovy paste if you must!

In a large bowl, mix together flour, sugar, baking powder and salt to combine. Mix in parm and grated frozen butter and toss to coat in flour mixture. Mix in croutons and parsley. Mix in egg yolks and dressing and stir just until dough comes together and is slightly wet but still shaggy.

Form into a tall round on a lined baking tray and freeze for 1 hour. 

Heat oven to 4000F. Remove the tray from the freezer and cut the dough into 6 even triangles. Brush the tops of each triangle with egg white and bake for 18-22 minutes. I think these babes are total knockouts warm out of the oven, so don’t bake them until you’re ready to dig in!